t cheese mashed with a fork and mixed with French
dressing. It is often made in a pint Mason jar and kept in the
refrigerator to shake up on occasion and toss over lettuce or
other salads.

Unfortunately, even when the Roquefort is the French import, complete
with the picture of the sheep in red, and _garanti veritable_, the
dressing is often ruined by bad vinegar and cottonseed oil (of all
things). When bottled to sell in stores, all sorts of extraneous
spice, oils and mustard flour are used where nothing more is necessary
than the manipulation of a fork, fine olive oil and good
vinegar--white wine, tarragon or malt. Some ardent amateurs must have
their splash of Worcestershire sauce or lemon juice with salt and
pepper. This Roquefort dressing is good on all green salads, but on
endive it's something special.

SAUCE MORNAY

Sauce Mornay has been hailed internationally as "the greatest culinary
achievement in cheese."

Nothing is simpler to make. All you do is prepare a white sauce
(the French Sauce Bechamel) and add grated Parmesan to your
liking, stirring it in until melted and the sauce is creamy. This
can be snapped up with cayenne or minced parsley, and when used
with fish a little of the cooking broth is added.

PLAIN CHEESE SAUCE

1 part of any grated cheese to 4 parts of white sauce

This is a mild sauce that is nice with creamed or hard-cooked
eggs. When the cheese content is doubled, 2 parts of cheese to 4
of white sauce, it is delicious on boiled cauliflower, baked
potatoes, macaroni and crackers soaked in milk.

The sauce may be made richer by mixing melted butter with the
flour in making the white sauce, or by beating egg yolk in with
the cheese.

From thin to medium to thick it serves divers purposes:

_Thin_: it may be used instead of milk to make a tasty milk toast,
sometimes spiced with curry.

_Medium_: for baking by pouring over crackers soaked in milk.

_Thick_: serves as a sort of Welsh Rabbit when poured generously over
bread toasted on one side only, with the untoasted side up, to let the
sauce sink in.

PARSLEYED CHEESE SAUCE

This makes a mild, pleasantly pungent sauce, to enliven the
cabbage family--hot cauliflower, broccoli, cabbage and Brussels
sprouts. Croutons help when sprinkled over.

CORNUCOPIA OF CHEESE RECIPES

Since this is the Complete Book of Cheese we will fi